3 cups of butter (6 sticks) softened at room temperature

small votive butter candles on fresh baguette in Food52 test kitchen

Make edible butter candles that melt into the ultimate tablescape moment—part decor, part appetizer.

Butter Candles

a fresh toasted baguette topped with fresh grated tomatoes, olive oil, anchovies & chives

Pan Con Tomate

On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant. 

 for making it all happen in the kitchen with us. 

Beautiful plated shot of halibut and herby butter beans

Halibut with Herby Butter Beans 

This recipe doesn’t begin and end with kale stems, and is a perfect way to preserve and stretch a variety of veggie scraps and trim. Think leek greens, fennel stalks, broccoli stems, and even cauliflower cores. It also utilizes the 3-2-1 pickle method, an easy to remember pickle brine ratio using 3 parts water, 2 parts vinegar, and 1 part sugar. With an added pinch of salt, the brine makes a delightfully sweet and sour pickle that will last for weeks in the fridge. 

Quick Pickled Kale Stems

Poached pears are one of the easiest and most delicious desserts you can make, and the perfect way to celebrate what I believe to be an underrated fruit. The flavor combinations are endless, but for this recipe I’m opting for white tea as the base of the poaching liquid. The pears are great on their own, or even chopped up and added into other desserts. They do pair particularly well with this super flavorful Almond Crème Anglaise, the classic French dessert sauce amped up with toasted almond flavor. Optionally, for presentation, feel free to trim the bottom of the pears so they have a flat surface to stand on. This will make for a more dramatic presentation. 

White Tea Poached Pears with Almond Crème Anglaise

I love herring unconditionally – pickled, smoked, or otherwise. Truth be told, this recipe is versatile and would be just as delicious with another canned, smoked, or flaked fish. I’m imagining, specifically, trout or hot-smoked salmon. However, if you’re a herring lover, or perhaps just interested in trying it, you’ll love to make this recipe as it is written. The sour cream and generous amount of chives give this dish a signature flavor, and balance out the smokiness of the fish.

Sour Cream and Chive Smoked Herring Dip 

Fancy chips, Italian nachos, Parmesan and crispy prosciutto potato chip tower—call it what you will, but know this: it’s the perfect holiday appetizer, especially for New Year’s Eve. I layer salt and pepper chips with crispy prosciutto, a Parmesan cream, more Parm, and lemon zest. It's simple to make but loaded with flavor and texture. A quick tip: assemble this just before serving to keep the chips perfectly crisp. Be sure to layer generously so every bite delivers a little bit of everything.

Parmesan and Crispy Prosciutto Potato Chip Tower

This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful.  Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth.  Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules (pigeon peas) offer a subtly sweet, earthy counterpoint.  With its layered flavors and satisfying textures, this dish embodies the heart and soul of Puerto Rican home cooking.

Arroz con Gandules

If you asked me to design my ideal party appetizer, I’d begin by describing these mini hasselback potatoes: bite-sized, crispy, salty, and a vessel for two of my favorite things—crème fraîche and caviar. The best part about these mini potatoes? They only require 5 main ingredients (not including basic staples like salt and oil).

Parboiling potatoes before roasting or frying will make them crispier, and adding a little vinegar to the water helps them retain their shape. 

To make these in advance, cut and parboil the potatoes up to a day prior. Roast the potatoes right before serving to keep them crispy.

Mini Hasselback Potatoes with Crème Fraîche & Caviar

For those of you (like myself) who could care less about pumpkin, apple, or all those pies in between, this one’s for you. A chess pie (a Southern staple) is made with a custard base, this one primarily with maple syrup and milk chocolate. It leans on the sweeter side, which is why there’s barely any regular sugar, but the salt and unsweetened whipped cream to serve help to balance it out. 

Maple & Milk Chocolate Chess Pie 

If I had to rank my favorite recipes, these milk buns with maple butter glaze would certainly make the top three. They’re incredibly soft and feathery, the perfect balance of sweet and salty, and beat all Parker House rolls I’ve had at past holiday dinners. However, there are a few things to keep in mind in order to achieve the perfect texture, so I highly recommend reading the tips and tricks section below as well as fully reading each recipe step before starting:

This recipe is made with tangzhong, which is a popular Asian baking technique that involves pre-cooking the flour and liquid (in this case milk) until it reaches at least 150ºF/65ºC and resembles a paste. The cooking process gelatinizes the starches in the flour, which helps the dough to absorb more liquid later on. Adding tangzhong to a dough helps to create a much fluffier, softer and tender texture. 

Kneading is one of the most important parts of making milk buns when looking to get that pillowy-soft and feathery texture. The longer you knead, the more you develop the gluten, and the more feathery strands the buns will have. I write more about how to know if you’ve kneaded enough in Step 3. If you don’t knead long enough, the buns will be more bready and almost crumbly.

Make sure you let the dough proof long enough both in the first and second round. If you don’t, the buns might crack on the top and around the sides while baking. To test, gently poke your finger into the dough. If it barely dents and springs back completely, it needs to rest longer. If it dents and springs back halfway, it’s ready.  (PLEASE NOTE: You also don’t want to overproof them. If the dent doesn’t spring back at all, they have overproofed.) 

If you want to speed up the proofing process, cover the bowl with plastic wrap, turn the light on in your oven, and proof the dough in the oven until doubled in size. You can do the same thing with the second proof too. 

You can use active dry yeast instead of instant, just make sure you activate the yeast. After adding the tangzhong to the bowl of the mixer, heat the remaining milk to 98ºF (no hotter as this can kill the yeast). Pour in the milk, then sprinkle in the yeast. Let the yeast activate for about 5 minutes.

If doubling the recipe, follow instructions as written, but either bake in a 9x13-inch baking dish or bake in two separate skillets. 

To make ahead, prepare the recipe the evening before through step 5. Wrap in plastic wrap and let the buns slowly proof in the refrigerator overnight. Remove them from the fridge to come to room temperature about 30 minutes before baking, while the oven preheats. 

Milk Buns with Salted Maple Butter 

This may seem obvious, but the secret to a good cheese board? It’s as simple as great cheese. 

In our 60-second cheese board challenge, Nea and César learned this firsthand. They had one minute to make a board using Cracker Barrel Cheese and an array of other high quality ingredients—and even on such a tight timeframe, they both delivered. 

The cheeses they used were key—so let’s get into what they were. Nea and César both had Truffle Cheddar, which pairs White Cheddar with the earthy, robust taste of truffle and is perfect on a cracker or with something briny like an olive; Extra Sharp Yellow Cheddar Cracker Cuts, which make for easy snacking and taste great with a savory slice of ham or prosciutto; Vermont Sharp White Cheddar, which has a complex, full flavor that’s begging to be paired with an apple or other sliced fruit; and Cheddar Jack Cubes, which (let’s be real) we just want to pop into our mouths as is. 

So for your next holiday gathering, don’t stress. Just gather up good ingredients (like those listed below), and you’re guaranteed to create an elevated, delightful snacking experience that seriously impresses your guests. Ready, set, cheese. 

The Secret to Simple, Satisfying Cheese Boards

A dinner roll is often the most obvious choice when planning the Thanksgiving feast, but if you’re looking to change it up this year and want something a little heartier, this whole wheat walnut bread works great. 

It’s made with a mix of bread flour and whole wheat, along with a little honey for sweetness. I roll each loaf up with lots of chopped walnuts before baking, then serve it with a whipped salted honey and thyme butter. The butter is optional of course, but definitely worth it seeing as it only takes an extra few minutes. As long as you knead it properly, the texture is ultra soft and feathery. The recipe makes two loaves, so it’s perfect for larger groups, or if you want to save one for leftover sandwiches. 

If using active dry yeast instead of instant , start by activating the yeast by warming the milk and water to 98ºF (no hotter as it will kill the yeast) and combining it in the bowl with the yeast, sugar, and honey. Stir, then set aside until the yeast starts to foam slightly, about 5 minutes.  

To perform the windowpane test, grab a small piece of dough and stretch it into a thin sheet between your hands. If you can easily stretch it so thin you can see light coming through, you’ve kneaded enough. If it breaks at all, keep kneading. 

If your kitchen is cold, make a fake proofing box in your oven by simply turning the oven light on and placing the bowl on the oven rack. 

To make ahead, allow the loaves to have their second rise in the fridge overnight. Let them sit at room temperature for about 30 minutes before baking as instructed. 

Whole Wheat Walnut Bread with Whipped Thyme Butter

"Cherry Danishes are one of those desserts that I'll immediately point to at the bakery case but that I don't want to attempt to make at home. Braid puff pastry? I can barely braid my own hair, thank you. And while I'm being a little dramatic, turns out that nonconfrontation leads to inno-vation: this Cherry Danish Cake. It's 100% of the flavors and 10% of the work. It's a buttery vanilla cake swirled with cherry jam and topped with a cream cheese icing and sliced almonds, just like a traditional Danish. And yet, it's cake. Heaven."–Sarah Fennel from Broma Bakery 

"Sweet Tooth: 100 Desserts to Save Room For" by Sarah Fennel, © 2024. Published by Clarkson Potter.


Cherry Danish Cake by Sarah Fennel 

Homemade biscuits may seem like quite the undertaking for those of us who aren’t the strongest of bakers, but this drop biscuit method is honestly as easy as it gets. The addition of British cheddar, in this case 

, makes it feel more substantial, and the crab filling is downright indulgent. Feel free to make both of these components separately, the crab mixture would make an out of this world dip, but the combination of the two invokes American seafood restaurant nostalgia. Note: You can use Scottish crab or lump crabmeat.

British Crab-Stuffed Cheddar Biscuits

In the late 90s and early 2000s, Tuscany reigned supreme in the American kitchen. (Remember "Under the Tuscan Sun"?) Its aesthetic embraced a rustic, Old World charm, featuring warm earthy colors, natural materials like stone and wood, and decorative touches inspired by the Tuscan countryside. Popular Tuscan flavors at the time emphasized fresh, seasonal ingredients, showcasing the region's natural bounty through simple preparations. These dishes were abundant in olive oil, garlic, and focused on hearty vegetables, meats, and beans. After a recent TikTok deep-dive into the "Tuscan Kitchen aesthetic" and its undeniable grip on us all, I found myself yearning for those flavors! This roast pork tenderloin, slathered in the fresh herbs and garlic we all associate with Tuscany, is nestled (not sandwiched!) between slices of crusty bread and cheese, then baked until the bread is slightly toasted and the pork is perfectly pink in the middle. 

Tuscan Roast Pork Tenderloin

This recipe adds a twist to the classic pecan pie by incorporating 

 and brown butter into the filling. The whiskey adds subtle vanilla flavor and the brown butter adds nuttiness. For the crust, I made a simple all-butter pie dough, which if you’re short on time, you can make ahead and store in the freezer (or use a pre-made dough). After that, all there is to do is stir together the filling and bake off the pie. Serve it with a scoop of vanilla ice cream or freshly whipped cream. 

Make the pie dough through step 2 and freeze for up to six months. Make sure to wrap it generously in plastic wrap or tin foil. 

Prepare the pie in advance, as it refrigerates well for several days (up to 3 to 4). Just allow the pie to come to room temperature before serving for the best flavor and texture.

Brown Butter Northern Irish Whiskey Pecan Pie

A honey deuce–the official cocktail of the US Open–is as Instagram-worthy as it is delicious. It’s made with vodka, fresh lemonade, a raspberry liqueur such as Chambord, and is of course garnished with a spear of honeydew melon balls to mimic tennis balls. 

To put my own fun twist on it, I made a homemade raspberry-ginger lemonade in place of the raspberry liqueur, and topped it off with a little prosecco. The cocktail itself is on the stronger side and is meant to pour over a glass full of ice, but you can always reduce the amount of vodka, or skip the alcohol entirely and mix the lemonade with seltzer.  


Big Batch Honey Deuce Spritz with Raspberry-Ginger Lemonade

This Upside Down Plum & Cardamom Cake is an elegant yet simple dessert to showcase juicy summer plums. First, I layer thin slices of plums in the pan, then pour melted sugar over the top to help set and caramelize the fruit. Next, I add the cardamom cake batter, which bakes into a tender, buttery crumb. The fragrant cardamom pairs beautifully with the sweet-tart plums, and a dollop of whipped cream (or vanilla ice cream) makes for a perfect finishing touch.

Choose plums that are ripe but still firm. Overly ripe plums can become too mushy when baked.

Slice the plums evenly. Thin, even slices of plum will ensure they cook uniformly and create a beautiful pattern on the cake. 

For the freshest flavor, buy whole cardamom pods and grind the seeds just before using. A spice grinder or mortar and pestle works well for this.

Keep a close eye on the sugar as it cooks. It can go from golden brown to burnt very quickly.

Lining the bottom of the cake pan with parchment paper ensures the caramelized plums won’t stick when you flip the cake. Additionally, let the cake cool in the pan before flipping. This helps the cake set and keeps the plum layer intact.

Substitute with other fruits like peaches, oranges, apples, or pears. If you use unpeeled orange slices, make sure you simmer them in a sugar syrup to soften the peel before assembling in the pan. 


Upside Down Plum & Cardamom Cake

This sweet and savory recipe makes a quick and easy summer appetizer or snack. The combination of creamy goat cheese, sweet macerated raspberries, and spicy hot honey roasted with thyme is a great match when spread on top of rustic sourdough bread. You can also customize this recipe by using different types of cheese like feta or brie or by using other fresh herbs like rosemary.

Use fresh and high-quality ingredients, especially the raspberries and goat cheese. (I love Vermont Creamery.) 

Don't overbake the raspberries—they should still be slightly liquidy after the first 15 to 20 minutes. If you overcook them they will become too jammy.

Experiment with different types of honey, such as truffle or manuka.

Baked Goat Cheese with Raspberries

Ditch the ice cream maker and still enjoy creamy, homemade ice cream. For this recipe, I use a simple two-ingredient base made of sweetened condensed milk and heavy cream, and swirl in homemade apricot jam and honey. The sweetened condensed milk and whipped cream take the place of the custard base in typical ice cream recipes, which helps to create a rich, smooth and fluffy texture similar to store-bought. 

If you have a hard time finding apricots, substitute with peaches or nectarines instead. 

Don’t skip the salt! It will help bring the other flavors out and personally, I love a bit of saltiness in my sweet treats. 

Freezing the ice cream for four hours should be enough if you want to enjoy it the same day, but if you have time, I recommend making it ahead and freezing it at least overnight. 

Turn the ice cream into popsicles by pouring the mixture into a popsicle mold instead of a loaf pan. 

If stored properly, homemade ice cream can last for up to a month, although I recommend eating it within two weeks for ultimate freshness. 

Make sure to wrap it well in plastic wrap and place it in a large freezer bag for extra protection.

No-Churn Apricot & Honey Ice Cream

This may come as a shock to some, but gnocchi—or ñoquis for this occasion—can seamlessly fit into almost any cuisine. Why should Italian food get all the joys of tiny potato dumplings? Gnocchi is a blank canvas, and these days, it's easy to find quality and delicious gnocchi in your supermarket's refrigerated or frozen section. Of course, homemade gnocchi is delightful and well worth the effort, but I'll leave that to those who have the time and space. For this recipe, store-bought gnocchi gets the Southwestern treatment, sautéed in rendered chicken fat and butter, then tossed in a creamy, charred corn and poblano sauce that's as smoky as it is sweet. Crispy chicken thighs are nestled atop the creamy gnocchi, and the whole dish gets even more smoky seasoning, a touch of lime, queso fresco, and cilantro. Consider this proof that gnocchi is a versatile powerhouse, and its possibilities have no limits.

Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi

This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at 

Marcy Ragan's Grilled Panzanella Caprese 

One of my favorite quick recipes to throw together, whether I need a quick mid-day lunch, I’m tired and barely want to cook after work, or I’m hosting people over for dinner, is a bread salad like this one. Although it does require turning on both your oven and the stovetop, it’s not for long and it won’t feel like too much of a burden because all you’re doing is toasting bread and searing halloumi. 

This is technically a panzanella, but I thought it was fun to call it a bruschetta salad! It has well-toasted bread, plump tomatoes, basil, garlic, and of course, balsamic vinegar. With that being said, because my current fixations include both cannellini beans and halloumi, I thought I’d add those in to make it more of a well-rounded, filling dish that you could have on its own rather than just as a side. 

You can also make this a day in advance and chill it in the fridge until ready to serve. The crusty-gone-soggy bread tastes delicious to me, but if you don’t like that, you can wait to toss the bread in until you serve it.

Don’t like halloumi or white beans? Leave them out or swap it with something like kidney beans, cucumber, avocado, or even corn. 

If you don’t have heirlooms, use regular beefsteak tomatoes or swap for halved cherry tomatoes instead. 

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